These Rosemary Shortbread Cookies with Lemon Glaze have a buttery, flaky base with fresh, earthy rosemary topped with a sweet, zesty lemon glaze making them dangerously moreish.
Course Dessert, Snacks
Cuisine British
Diet Vegetarian
Keyword Cookies, Rosemary Shortbread, Shortbread Cookies
½ cup unsalted butter (softened), ½ cup powdered sugar
Add the flour and mix again until fully integrated. It's okay if it's no longer a smooth consistency in this step.
1 cup all-purpose flour
Separate your yolk from the egg white.
1 egg yolk
Add yolk, vanilla extract, and salt and mix on low until just blended—don't overbeat.
1 teaspoon vanilla extract, ¼ teaspoon salt
Fold in finely chopped rosemary.
1 tablespoon fresh rosemary
Use clean hands to roll about a tablespoon of dough into a perfect ball—you should get about 10-12 even-sized cookies. Place in the refrigerator for 30 minutes to set.
Preheat your oven to 325 degrees Fahrenheit.
Bake at 325 for 15 minutes until firm. Allow to cool for about 30 minutes before adding glaze.
Lemon Glaze
Add your lemon juice to a medium-sized mixing bowl.
1 tablespoon lemon juice
Start by adding ¼ cup powdered sugar and whisk until smooth. Assess the consistency and keep adding powdered sugar, 1 tablespoon at a time, until the glaze slowly drips off a spoon.
½ cup powdered sugar
Pour over cookies and garnish with rosemary for a beautiful and fragrant finish
Separating the egg white from the yolk is easily achieved by cracking your eggshell in half over a bowl and transferring the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.